The arrival of fall also signals the arrival of apple season. We love apple sauce, and apple pies, and apples chopped into salads. The unappetizing way they turn brown once they are cut, not so much.
There are natural ways to prevent the brown stuff.
A squeeze of lemon juice is the most widely used method for keeping apples from turning colors. The vitamin C and citric acid in lemon juice helps prevent oxidization. It does add an additional tartness, which is sometimes not desirable.
For a sweeter alternative, try a mixture of 2 parts water to 1 part honey. The peptides in honey also prevent the fruit from oxidizing.
photo: Glasshouse Images
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Tags: apples, brown apples, citric acid, honey, how to prevent an apple from turning brown, lemon, oxidization, peptides, vitamin c
Indigo jones 
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